How To Make The Best-Ever Pimiento Cheese

Did you know that this was easy? Because it is.

You are mere steps from heaven. And those steps are:

So that’s:

2 cups coarsely grated sharp yellow cheddar cheese (about 8 ounces)
2 cups coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
1 cup finely chopped drained pimentos or drained roasted red and yellow peppers from jar
1/2 cup mayonnaise
1/2 teaspoon celery salt

And don’t forget the Ritz crackers.

ID: 2040025

Note: The cheeses MUST be freshly grated.

ID: 2039814

The chopped pimientos should be about this size.

(Or just grab roasted red and yellow peppers, whatever you feel like.)

ID: 2039829

When you’re stirring, add salt and pepper to taste.

Then stick it in the fridge to chill until you’re ready to eat.

ID: 2039950

If you’re really feeling like spoiling the dickens out of yourself, spread it on some sourdough, add bacon and tomato, and put it in the oven

You’ll be rewarded for your (minimal) efforts with a cheesy, smoky, melt in your mouth sandwich that’s perfect for lunch or snacking between holiday meals.
Get the full recipe on Food52

ID: 2040007

Food52 is a community for people who love food and cooking. Follow us at and on Twitter @Food52. And check out our new shop, Provisions, to get $10 off!

ID: 2037822

Check out more articles on!

  Your Reaction?


    Now Buzzing